Pawaru-Grahmata

№ 29V. nodaļa

Aunu cepeša sula

Sauce for roast mutton

  • Makes about 400 ml, for 4–6
  • about 20 minutes, while the roast rests
  • Melnraksts · vēl nav izmēģināts

1796Aunu zeppescha sulla.

Modernizētslpp. 235–236 · PDF 249–250

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Lift the roast onto a board to rest. Pour the juices from the tin into a jug and spoon off the fat, keeping 2 tbsp of it.
  2. Heat the fat in a saucepan and fry the shallots over medium heat for 4–5 minutes, until soft and golden.
  3. Pour a little of the stock into the roasting tin and scrape up the brown bits. Add this, the skimmed juices and the rest of the stock to the shallots.
  4. Add the allspice, lemon juice or vinegar, pepper and bread. Simmer for 8–10 minutes, whisking, until the bread has dissolved and the sauce has thickened slightly. Taste and add salt if needed.
  5. Carve the roast and pour the sauce over it.

Notes

What the book says vs. what we added

the method is the book's: the fat from the roast mutton fried in a small pan with finely cut shallots or onions, then the roasting juices and good strong meat broth added and boiled with allspice, lemon juice or wine vinegar, ground pepper and crumbled wheat bread, and the sauce poured over the roast. Scraping up the tin, the amounts and the times are ours.

Serving

as the book says, over roast mutton; it works just as well with roast lamb.

Allspice

the book's Englisch-Gewürz ("English spice") is allspice.

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